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Wild Rice And Grape Salad > Paula Giese

native, rice, salads

3 cup cooked rice
1 cup seedless green grapes,
1 halved
1 small can water chestnuts, sliced
1/2 cup celery chopped medium-fine
1 big bunch green onions
1 choppeed medium fine
1/2 cup slivered or sliced almonds
1 cup hellmans mayo, do not use
1 substitutes

Stir vegetables and mayo into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for seasoning. Refrigerated, this will keep several days. Improves it to make it the day before, so the mayo sinks in and blends a little. If you do make it in advance, don't add any more seasoning until you taste it the next day. You can also put leftover chopped up chicken or turkey in this salad, If you're going to take this somewhere, be sure to keep it chilled in a cooler until time to eat. Copyright 1995, Paula Giese

Yield: 1 servings

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